Pork Smoked Pork Butt | Smoking Pork Butt for Pulled Pork HowToBBQRight with Malcom Reed by admin June 8, 2018, 10:44 am 44 Comments barbecueBbqbbq pork buttpork butt recipepork butt smokedpulledpulled pork recipesmoked porkSmoked Pork Buttsmoked pork butt recipesmoking See more Previous article Brussels Sprout Subzi – Indian Vegetarian Recipe Next article Two Ingredient Oatmeal Banana Cookies! An Easy, Healthy Cookie Recipe! 44 Comments Leave a Reply wow messed up that piece of meat with some sorry ass pellet rabbit food pieces as smoke, they laugh at that here in Texas! get a real pit dude. Reply When you reheat those full pieces, what is your method? I will use a Dutch oven at about 275. Not sure if that is the best way because it comes out slimey from time to time. Reply thanks! I've watched you cook several times, am about to try your methods… Reply I want see ,but you don't involve co -worker ! Reply Best video so far. Thanks for posting. Going to try it on Memorial day. Don't worry, I have a kosher pork butt. Oy Vey those conservative Jews. Reply This guy is the jam. Made it easy for me to understand. Thank you sir Reply Got a ham from a durocks we raised and killed last year in the smoker now and they are great tasting ,im 4 hours into a cook now,im using a lot of your tips,thanks for the great info Reply I see that big dish plate on every vid. Where did you purchase it because it catches juice good as you un wrap everything. Send me a link please to purchase Big plate Reply And that is a Picture that I did not want to see,…. Your Butt hanging out !!! Reply PEOPLE ! Please disregard what Malcom said about the placing of the Fat Cap down towards the heat source !!! ALWAYS , ALWAYS PLACE the Meat on the Smoker Grill with the Fat Cap UP so the Fat will Baste the Meat while it is Smoking-Roasting !!!! That's how it is done in TEXAS , ALWAYS !!!! Reply You are always my authority on smoking and grilling. Reply I'm smoking a 6.5 pound pork butt this weekend for a friend's barbecue. Thanks for the tips. Reply Michelin Star – Food Thermometer – Buy Now for only £2.73 – https://www.ebay.co.uk/itm/142699855243 Reply Great product! Assembly was very easy,>>>t.co/LTEiLTBnY9 plus the instructions provided for start up were clear and concise. I smoked some ribs on the same day it arrived and they were delicious! Reply How would it be effected if I cook it on it's side ? Reply HI,Malcom,new at this .I love the way you explain every single detail. Isure am going to try the pork buttt, this weekend .I will let you know how it comes out Thanks C. Reply Sometimes I just take a 10 lb butt and smoke it plain. No rub, Just the butt and hickory over royal oak in a uds.Absolute heaven.And yes, fat down is the way to go. Reply Where in Southaven do you buy your meat at? Reply BRINGIN IT UP TO TEYUMP Reply TURNED OUT GOOD!!! Reply I want 'em real thick and juicySo find that juicy doubleMix-a-Lot's in troubleBeggin' for a piece of that bubble Reply Damn I'm hungry. Reply can do the foil part in a oven to have a more steady temperature? Reply Good Morning Malcom, I used this method and please, Family thought I was the BOMB. LOL. Just a thought here, On left overs, I freeze my pork butt in a vacuum bags, when ready to have some more just take the bag and place it in a pot of water and let it boil heating it up you don't loose all the juices this way. Reply Great video. It looks delicious! Reply EWWW MOST OUT OF THE BUTT Reply That big boy knows his meat. Lol! Reply On an offset smoker would you cook it fat down or up since the heat is coming from the side? Reply I know this is one of your older videos, but watching your newer ones, I notice you don't seem to use the pellet smoker in your videos, but instead, I see the Green egg. Do you find that it does a better job? Reply Howdy Malcom, great video really helpful. I was wondering is there a maximum time you can let the rub be on the meat before you cook it, like if i put the rub on and then left it in the fridge for 24 hours before cooking would it ruin the meat? Reply excellent point on fat side down to protect it from the heat source Reply Like how he smoking in front of his house, I be doing that Reply Love this guys videos.He explains it step by step.Ive tried several of his recipes and they have all turned out great for the most part.I’ll be trying this one next. Reply where did you buy racks Reply What was the smoker temp? Reply Another great video Malcom. Reply What heat resistant gloves do you use and also what rubber gloves? Reply Malcom is the Mother fuckin MAN I feel like your my friend you tought me so much I didn't know shit when I started watching u now my family thinks I'm a bbq master Reply Does it make any difference to the tenderness if I get the rub on 24 hours before it goes on the smoker?Love the videos and keep them coming. Smoked Mac n Cheese is what everyone comes to my smoke outs for every time! Reply fuck he looks like a pork butt Reply Where did you get your heat resistant gloves? I'm looking for some gloves that aren't too bulky. Reply Malcolm, your recipes stand the test of time… Reply SIMPLY THE BEST… Malcom is one of the best BBQ teachers I’ve ever watched and learned from, and his recipe’s are simple and just amazing!!! Malcom, I’ve commented here before, but it’s been a while… I smoked an 11.5lb pork butt today; started at 5:15 a.m. and it stalled at 148 degrees internal temp – not sure why that happened, BUT… thank you for the teaching because I waited to wrap it until it was 160 then waited to eat it until 190 after letting it rest for 30 minutes, and it was probably the best pork butt I’ve smoked yet!!!! You’re incredible! Reply thanks for the great tips enjoying my new smoker and all the information Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.